Step 1

Preheat oven to 425 degrees F.

Step 2

Toss shallots, potatoes, and carrots with about 1 tablespoon of olive oil. Season with salt and pepper and lay in an even layer in a large ovenproof skillet (about 12”-in wide).

Step 3

Season cavity of the chicken generously with salt and pepper. Stuff with lemons, garlic and herbs.

Step 4

Rub remaining olive oil onto the skin of the chicken then season all over with salt and pepper. Place the chicken on top of the vegetables, breast side-up, and transfer the skillet to the oven.

Step 5

Roast for 45 minutes to 1 hour, until an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees F.

Step 6

Rest for 10 minutes before slicing. Serve with extra pan sauce.